Crispy Cornbread Fritters with Cheese (Cudduruni)

Ingredients

In the original Italian version, Cudduruni is a type of flatbread made with wheat flour and topped with various ingredients. In this Paraguayan adaptation, we transform it into crispy cornbread fritters by using cornmeal as the base and incorporating cheese for added flavor. The cooking technique also differs, as the Paraguayan version is deep-fried to achieve a crispy texture. We alse have the original recipe for Cudduruni (Lentini), so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 eggs 2 eggs
• 1 cup (100g) grated cheese (such as queso Paraguay or mozzarella) 1 cup (100g) grated cheese (such as queso Paraguay or mozzarella)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, flour, baking powder, salt, cumin, paprika, and black pepper.
2. 2.
   In a separate bowl, whisk together the milk and eggs.
3. 3.
   Gradually pour the milk and egg mixture into the dry ingredients, stirring until well combined.
4. 4.
   Stir in the grated cheese until evenly distributed throughout the batter.
5. 5.
   Heat vegetable oil in a deep pan or pot to a temperature of 180°C (350°F).
6. 6.
   Drop spoonfuls of the batter into the hot oil, frying a few fritters at a time.
7. 7.
   Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy.
8. 8.
   Remove the fritters from the oil and drain on a paper towel-lined plate.
9. 9.
   Repeat the frying process with the remaining batter.
10. 10.
    Serve the cornbread fritters warm and enjoy!

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the fritters.
• Queso Paraguay — If you can't find queso Paraguay, you can substitute it with mozzarella or any other melting cheese.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying.

Tips & Tricks

• For extra flavor, you can add chopped fresh herbs like parsley or cilantro to the batter.
• Serve the fritters with a side of traditional Paraguayan salsa, known as "salsa criolla," for a tangy kick.
• If you prefer a spicier version, add a pinch of cayenne pepper or chili powder to the batter.
• Make sure the oil is hot enough before frying the fritters to ensure they turn out crispy.
• Leftover fritters can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Paraguayan cornbread fritters as a snack or appetizer. They are delicious on their own or paired with salsa criolla for dipping.

Presentation advice

Arrange the crispy cornbread fritters on a platter and garnish with fresh herbs, such as parsley or cilantro, for a pop of color. Serve them warm to showcase their golden brown exterior.